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The best gooey, delicious, cinnamon rolls, top down shot, spreading cream cheese icing over the top.
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5 from 1 vote

Gooey Cinnamon Rolls {Instant Pot Proofed}

Tender, gooey, ridiculously delicious cinnamon rolls, doused in sweet cream, and topped with the most decadent cream cheese frosting.
Prep Time30 mins
Cook Time25 mins
Rise Time35 mins
Course: Breakfast
Cuisine: American
Keyword: 1 hour cinnamon rolls, cinnamon rolls, Frosted Cinnamon Rolls, gooey cinnamon rolls, sweet rolls
Servings: 12
Calories: 837kcal
Author: Rachael


For the Dough:

  • 1 cup warm milk about 110 degrees F * for even softer rolls, use half and half instead
  • 1 Tablespoon instant dry yeast
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 cup salted butter softened
  • 4 ½ - 5 cups all-purpose flour divided
  • 1 teaspoon salt
  • Water to seal dough

For the Filling:

  • 1/2 cup salted butter softened
  • 1 cup dark brown sugar packed
  • 2 Tablespoons cinnamon


  • 1/2 cup heavy cream at room temp
  • 1 teaspoon powdered sugar
  • ½ teaspoon cinnamon

For the Frosting:

  • 8 ounces cream cheese softened
  • 1/4 cup butter room temp
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Warm your milk and check the temperature, to ensure it is not over 120 degrees, and is around 110 degrees.
  • Pour milk into the bowl of the stand mixer. Add the yeast, and sugar. Stir together.
  • Let sit until the yeast foams.
  • Add the eggs, butter, and salt to the milk and yeast mixture.
  • Fit the stand mixture with a dough hook. And place mixing bowl on mixer.
  • Add in 4 1/2 cups of flour, 1 cup at a time, while mixing on the lowest setting.
  • Once all flour is incorporated, knead dough for 6-7 minutes, if after 3-4 minutes, the dough is not pulling away from the sides of the bowl cleanly, add in up to the reaming 1/2 cup of flour, 2 Tablespoons at a time, until dough pulls clear of the edges.
  • Continue kneading until the dough is smooth and elastic. Test the dough by touching it, it should be tacky, but pull away from your finger cleanly when poked.
  • Spray the inner liner of the Instant Pot with non-stick cooking spray.
  • Turn your Instant Pot on to the yogurt setting on low.
  • Pour the cinnamon roll dough into the Instant Pot Liner, and cover with a piece of plastic wrap.
  • Let dough rise until doubled in size, about 15 minutes.
  • Meanwhile, prepare the filling.


  • Soften butter in a medium sized bowl in the microwave. Once soft, stir in dark brown sugar and cinnamon. Stir until combined. Set aside.


  • Grease a 9 x 13 inch baking dish, and set aside.
  • Sprinkle the counter generously with flour. Turn the dough out onto the floured surface, and add more flour to the top of the dough.
  • Use a floured rolling pin to roll dough out into a rectangle.
  • Spread the filling mixture over the dough with a rubber spatula, covering the whole dough except one inch of dough on the long end of the rectangle.
  • Starting on the long end, roll the dough from the side that is completely covered in filling, and roll tightly toward the side without the filling.
  • Dip your fingers in water, and run it along the part of the dough that does not have filling, and press the roll closed, sealing the dough.
  • Use a bench scraper to cut the roll into 12 even pieces.
  • Place the cinnamon rolls into the greased 9×13 baking pan.
  • Cover the pan with greased plastic wrap, and allow to rise until nearly doubled, about 20 minutes.


  • Preheat the oven to 375 degrees.
  • While rolls rise, in a small bowl, whisk heavy cream, powdered sugar, and cinnamon together.
  • Once the rolls have risen, pour the cream mixture over the top.
  • Bake at 375 degrees for 23-25 minutes, until the rolls are golden brown and the center rolls are cooked through.
  • Remove from oven, and set pan on wire rack to allow to cool.


  • Add cream cheese, butter, and powdered sugar into a large bowl, and use a hand mixer to combine.
  • Add the vanilla into the mix, and beat until light and fluffy.
  • Spread the frosting over the rolls while slightly warm, but not hot.


Recipe slightly adapted from Taste of Lizzy T's Homemade Cinnamon Rolls, and prepared using different techniques to speed up the process. 


Calories: 837kcal | Carbohydrates: 125g | Protein: 14g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 115mg | Sodium: 454mg | Potassium: 210mg | Fiber: 4g | Sugar: 48g | Vitamin A: 1063IU | Calcium: 101mg | Iron: 5mg